Graza

In a Dutch oven or heavy-bottomed pot over medium heat add Sizzle, onions, and ½ teaspoon salt, and stir. Let onions caramelize until they are deeply golden brown, stirring every once in a while. This process can take 60-90 minutes. If the onions stick to the pan, add a few splashes of water and stir. 

Add wine and Worcestershire sauce and bring to a boil. Stir in flour and cook for 2-3 minutes. 

Slowly add broth and let soup simmer for 10 minutes. Season to taste with salt and pepper. 

While the soup simmers, turn on the broiler. Arrange individual oven safe crocks or casserole dishes on a parchment-lined baking sheet. Ladle soup into dishes, and add a sprinkle of cheese, a hefty layer of potato chips, another layer of the remaining cheese, and a drizzle of Sizzle.

Broil for 1-2 minutes, until the cheese is melted and chips are slightly toasted. Top with chives, Drizzle, and serve immediately.